1

Set the oven for 350F and set your Pixie marmalade aside to sit at room temperature.

2

Prep a 9 by 5 inch loaf pan by greasing it with softened butter.

3

Using an electric mixer, mix together the softened butter, Meyer zest, Pixie zest and sugar until everything fluffs up into an airy mix. It should take about 5 minutes. Add the eggs individually until they’re entirely mixed in. Mix in 1/3 cup of our Pixie “Sunrise” marmalade and the Pixie juice.

4

Using a large mixing bowl, mix together the flour, baking powder and salt. Work all the ingredients until everything is blended as evenly as possible.

5

Add the batter into your greased loaf pan. Place in oven and bake until the cake gets a golden coloring on the surface.

6

Using a toothpick or a thin knife edge, check to see if the cake is done by sticking either in the center of the cake. It should come out clean after a little less than an hour depending on your oven.

7

Remove the pan and let the cake cool. After 15 minutes, you should be able to flip the cake on a serving plate that’s big enough to catch the marmalade glaze.

8

Warm up the last of the marmalade in a small cooking pot over low heat. When the marmalade looks runny and fluid, mix in the rest of your softened butter and confectioners’ sugar. Whisk until smooth.

9

Glaze the top of the cake with your Pixie marmalade mix, letting the excess to run across the sides. Let the cake cool entirely over a couple hours before cutting and serving.